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Italian Portobello Sandwiches

Photo: Oxmoor House
Yield 2 servings (serving size: 1 sandwich)

Ingredients

  • 1 teaspoon olive oil
  • 2 cups sliced portobello mushrooms caps
  • 2 (1/4-inch-thick) slices red onion, separated into rings
  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 4 (1 1/2-ounce) slices sourdough bread
  • 2/3 cup bottled roasted red bell peppers
  • 2 (1-ounce) slices provolone cheese

Nutrition Information

  • calories 412
  • caloriesfromfat 27 %
  • fat 12.3 g
  • satfat 5.3 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 18.3 g
  • carbohydrate 60.1 g
  • fiber 2.6 g
  • cholesterol 20 mg
  • iron 5.9 mg
  • sodium 1117 mg
  • calcium 320 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.

  2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.